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In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).
Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.
Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.